For the major part, I tend towards sauces that are flavorful rather than
(necessarily) brain-bogging hot. My favorite, for example, is Crystal, because of
it's salty-vinegary base, rather than in spite of it. Crystal, BTW, tends to be
the standard in New Orleans and Baton Rouge ( my old stomping grounds ) rather
than Tobasco. To me, the latter has more heat than flavor.Panola, red and green,
Judy's, Melinda's and Coyote Cucina have all spent significant periods of time
around my kitchen. I think I tend to prefer sauces that have a habenero/scotch
bonnet base.
Jim